Spiced Chicken Masala with Coconut Sambal

Another very quick curry using ready-blended spices. If you like the sambal, stock up with the coconut as it freezes really well.

Serves 2

This recipe is taken from Delia's How to Cheat at Cooking

Spiced Chicken Masala with Coconut Sambal
 2 chicken breasts, skin on
 4 teaspoons Seasoned Pioneers tandoori masala spice blend
 2 teaspoons groundnut or other flavourless oil
 2 cloves garlic, peeled
 1 medium onion, peeled and quartered
 1 teaspoon English Provender very lazy ginger
 200ml tub half-fat creme fraiche
For the coconut sambal
 50g fresh organic coconut chunks (Waitrose)
 1⁄2 small onion, peeled
 1 tablespoon lime juice
 1⁄2 piece jalapeno pepper, from a jar
 1⁄2 teaspoon salt


To make the sambal, simply add all the ingredients to a mini-chopper and whiz until everything is very finely chopped (you will need to stop to push the ingredients down into the chopper occasionally).

Heat 1 teaspoon of the oil in a medium saucepan until very hot.

Cut the chicken into largish pieces and brown half of them in the hot oil, tossing them around till golden-brown all over. Then remove them to a plate and brown the other half.

Meanwhile, finely chop the garlic, onion and ginger in a mini-chopper. When all the chicken has been browned and removed from the pan, add the rest of the oil and cook the chopped mixture for about 5 minutes, or till tinged brown at the edges. 

Next, add the tandoori masala spice blend, stir that around for a few seconds, then return the chicken to the saucepan. Add some seasoning and stir in the crème fraîche.

Bring to a simmer and cook gently, with the lid on, for 10-15 minutes. 

Serve with the coconut sambal.

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